- 1 (12 ounce) box Barilla® Gluten Free Spaghetti
- 2 cloves garlic, chopped
- 1 tablespoon extra virgin olive oil, divided
- 1 pound ground turkey
- 1 cup corn kernels
- 3 plum tomatoes, diced
- 1/2 small onion, diced
- 2 tablespoons chopped fresh parsley
- 1 Anaheim chile pepper, chopped
- 2 limes, juiced
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese, divided
- Salt and black pepper to taste
- Bring a large pot of water to a boil.
- Meanwhile in a large skillet, saute garlic in 1 tablespoon of olive oil over medium heat for about 1 minute. Add ground turkey and brown well until cooked through. Season with salt and pepper and set aside.
- In a small bowl, make the salsa by combining the corn, tomatoes, onion, parsley, Anaheim pepper and lime juice. Season with salt to taste, mix well and set aside.
- Cook pasta according to package directions.
- Add 1 cup of the cooking water to the ground turkey and bring to a simmer. Add sour cream and stir to combine.
- Drain the pasta and toss with the turkey and sauce.
- Remove the skillet from the heat and add half of the cheese and half of the salsa. Stir to combine.
- Before serving, top with the remaining cheese and salsa.
05/07/2018
recipepes.com
Gluten Free South of the Border Spaghetti, recipe
PT15M
PT1H
5
455 calories
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